Pan-Banging Chocolate Chip Cookie Recipe

Chocolate chip cookies are an American basic, however occasionally, a method comes alongside that modifications the way in which we bake and eat them. Enter the pan-banging technique, a playful, virtually theatrical course of that transforms unusual cookies into rippled showpieces. Popularized by baker Sarah Kieffer, the approach includes lifting and dropping the cookie sheet mid-bake, inflicting the dough to break down and unfold into dramatic, caramelized waves. The result’s a cookie with crisp, lacy edges and a delicate, gooey center. 

This recipe takes that technique and makes it approachable for the house baker. With a easy dough that includes brown sugar, vanilla, and semisweet chocolate, the flavors stay true to the chocolate chip cookie everyone knows and love. However the dimension and texture set these aside. Every cookie is substantial and studded with swimming pools of melty chocolate that look straight out of a bakery case.

Even higher, these cookies are enjoyable to make. The pan-banging step invitations interplay, and children specifically love serving to with the noisy theatrics. Past the present, although, this technique genuinely improves the bake, creating a powerful cookie that balances caramelized taste, delicate chew, and salty-sweet distinction. Whether or not you’re making them for a special day or simply to deal with your self, pan-banging chocolate chip cookies promise a rewarding (and scrumptious) return on effort.

Why room temperature elements?

Room temperature elements are the important thing to higher baking as a result of they mix extra easily and evenly. Softened butter lotions correctly with sugar, creating tiny air pockets that give cookies elevate and tender texture. Eggs at room temperature incorporate extra simply into the batter, stopping curdling and serving to doughs and batters emulsify. This ends in constant construction, even baking, and higher rise. Chilly elements, against this, could cause uneven textures, dense outcomes, or pockets of unincorporated fats and liquid.

The best strategy to chop chocolate

The easiest way to cut a chocolate bar for cookies is with a pointy chef’s knife on a sturdy slicing board. Maintain the bar firmly and slice it into strips, then rotate and chop into crosswise chunks. Goal for a mixture of sizes. Bigger shards will soften into shiny puddles and smaller bits will disperse evenly all through the dough. Keep away from chopping too finely as powdery crumbs can muddy the dough. Uneven, rustic items create the perfect texture and chocolate distribution.

Notes from the Meals & Wine Check Kitchen 

• Utilizing aluminum foil uninteresting facet up offers barely extra managed unfold than parchment or foil shiny facet up.
• For probably the most even cookies, weigh dough parts with a kitchen scale.
• Urgent additional chocolate chunks into the tops of dough balls earlier than baking ensures these bakery-style puddles of chocolate.

This recipe was developed by Tricia Manzanero Stuedeman; the textual content was written by Breana Killeen.